Here comes my new vegan Red Pepper Soup recipe. I’m craving a lot soups right now so this easy recipe fits the bill in the coming winter season here. This Red Pepper Soup includes one of my favorite ingredients: tahini paste. I love to use it often in very different recipes, like in my Vegan Cheese Sauce, Vegetable Lasagna, High Protein Salad, Olive Hummus, and many more. So now here is my first vegan soup recipe with tahini. I also love bell peppers. They are one of my favorite vegetables so it’s no surprise that you can find just as many bell pepper recipes as tahini recipes on Contentedness Cooking 🙂 It’s so versatile: you put it in curries, create a pesto, use it on pizzas, in a salad or, last but not least, in a dip. How cool is that, guys it is not only a vegetable it is the most versatile vegetable ever.
To completed this collection here on the blog, I prepared an easy recipe that will blow you away. This oil free recipe contains only 4 ingredients – including the optional topping. We all love to feed our eyes – look at this vibrant color, the beautiful red. Most importantly, this Red Pepper Soup tastes absolutely delicious. I guarantee you don’t want to have only one bowl of this soup recipe.
Roasted red bell peppers, tahini, garlic and roasted pumpkin seeds as the topping – so flavorful. I used organic roasted peppers from a jar. You can hardly find a faster, time saving, recipe. All you need to do is drain the red peppers, put them in the blender with the remaining ingredients, blend until smooth. Then put it in a medium sauce pan and heat the soup over medium heat. While the soup is heating roast your pumpkin seeds. When the Red Pepper Soup is hot, put it in a bowl garnish with some roasted pumpkin seeds. You are done, nothing more to do. Is this an easy recipe or not? 🙂
Only 4 ingredients including a topping – ingredients that are easily available, nothing complicated or expensive. Simply easy to get, easy to make and enjoy – that’s my Red Pepper Soup.
- 2 8 oz (240 g) jars organic roasted organic red pepper (or 3 freshly oven-roasted red peppers)
- 1 cup (240 ml) water
- 2 Tbs tahini paste
- 2 cloves garlic
- salt, pepper to taste
- Optional: roasted pumpkin seeds
- If you use fresh red pepper, roast them in the oven at 390°F/200°C for about 40 minutes. Let cool, then remove the skin and seeds.
- Combine all ingredients in a blender and process until smooth.
- Transfer the soup to a sauce pan and reheat. Sprinkle with roasted pumpkin seeds (optional).eat. Sprinkle with roasted pumpkin seeds (optional).